Today’s Meatless Monday recipe is from the Meatless Monday moguls at MeatlessMonday.com. Quinoa is our favorite. And we think burgers are pretty good, too. So, we love the idea of a zucchini/quinoa veggie burger!! Try these tonight, and maybe pair them with some sweet potato fries! YUM! (This recipe came to MM.com from Cathy of A Life Less Sweet.)
Serves 15 (so have a party!)
- 2 portobello mushrooms (8 ounces), stems removed
- 1 small zucchini
- 2 tablespoons olive oil, divided
- 1/4 cup shallot, minced
- 1/4 cup mixed onion & garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/3 cup Parmesan cheese
- 3/4 cup quinoa, rinsed & cooked to package directions
- 3/4 teaspoon salt
- 1 large egg, beaten
- 1 cup fresh whole-wheat breadcrumbs
- 1/2 cup oats, pulsed in a food processor until ground
- an additional 1/2 cup whole-wheat breadcrumbs
- 15 hamburger buns or rolls, toasted
Chop the Portobello mushrooms into 1” pieces. Pulse the mushrooms pieces in a food processor until finely diced. Shred the zucchini and squeeze out excess moisture with a paper towel. Place the chopped mushrooms and shredded zucchini into a bowl and set aside.
Place 1 tablespoon of the olive oil in a large pan over medium heat. Add the shallot or garlic onion mixture and red pepper flakes to the pan and cook for about 2 minutes, or until the shallot begins to soften.
Add the mushrooms and zucchini to the pan and cook for about 5 minutes, or until tender. Remove from heat and stir in Parmesan cheese, cooked quinoa and salt. Let cool completely.
Stir the egg, breadcrumbs and oats, if using, into the quinoa zucchini mixture. Cover and refrigerate for about 1 hour, or until cold and firm.
When quinoa zucchini mixture has chilled, shape into small patties of preferred size, between 1/4’’ and 1/2’’ thick.
Place the remaining tablespoon olive oil in a large skillet over medium heat. When mixture is hot, place the quinoa patties into the skillet in an even layer. You may have to cook them in batches or use 2 skillets.
Cook the quinoa patties for about 3 minutes on each side, or until they are crispy on the outside and cooked through.
Serve each quinoa zucchini burgers on a toasted bun with a side of blanched green beans or fries. Enjoy!